Preheat oven to 300 degrees. Lay bread slices on baking sheet in a single layer. Bake for 10 minutes on each side and remove to cool.
In a heavy saucepan, heat olive oil over medium-high heat. Add shallots and saute until soft and opaque, approximately 3 minutes, stirring continuously.
Add pears, apricot preserves, agave nectar, water, cider vinegar, fine sea salt and cinnamon stick.
Lower temperature to medium-low and allow to simmer for 15 minutes. Moisture should evaporate and mixture will be sticky like jam.
Remove from heat and stir in thyme.
Spoon onto baguette slices. Top each with chopped pecans and crumbled blue cheese.
Notes
*If you don't care for blue cheese you can also use another soft cheese or crumbled feta.